There was some seriously great food on our latest trip to Santa Barbara but some of the dishes that stood out most were the simplest like this Beet Carpaccio. It's just as fitting as a light lunch as an appetizer at your next dinner party.
If you prefer for the beets to be cooked, go ahead and boil or roast them until knife tender. Peel the beets and slice them as thinly as possible with a mandoline or the slicing blade of a food processor.
Combine vineger, oil, sugar, shallot, and Dijon in a jar, add salt and pepper, close and shake until well combined. Dip beet into the dressing and taste, adjust flavoring as desired.
Arrange beets, arugula, and burrata on a platter, drizzle with dressing and serve.
Food styling and photography by Aida Mollenkamp